Bosch HCA8544 0A Series Instruction Manual page 27

Game
Game can be covered with bacon, which keeps the meat more
succulent, but means that it will not brown as much. To create a
more delicate taste, you can marinate the game overnight in the
fridge in buttermilk, wine or vinegar, before cooking.
Game
Joint of venison, fresh
e. g. shoulder, breast
Boned leg of roe venison, fresh
Hare haunch on the bone, fresh
Rabbit, fresh
Fish
Prepare the fish, then add vinegar, lemon juice or white wine
and salt as usual.
For braised fish: Pour some liquid (e. g. wine or lemon juice)
into the cookware, ½ cm deep.
For baked fish: Turn the fish in flour and brush with melted
butter.
Programmes
Fish
Trout, fresh, braise
Trout, fresh, bake
Cod, fresh, braise
Cod, fresh, bake
Stew
You can combine various types of meat and fresh vegetables.
Cut the meat into bite-sized pieces. Use whole chicken
portions.
Add between the same and double the quantity of vegetables
to the meat. Example: For 0.5 kg of meat, add 0.5 kg to 1 kg of
fresh vegetables.
Programmes
Stew
With meat
e. g. beef stew
With vegetables
e. g. vegetable stew
Goulash
Roulades
When cooking more than one haunch of hare, set the weight of
the heaviest haunch.
Rabbit can also be cooked pre-cut into portions. Set the total
weight.
Programme num- Weight range in kg
ber
P18 0.5-3.0
P19 0.5-3.0
P20 0.3-0.6
P21 0.5-3.0
Whole fish turns out particularly well if it is placed in the dish in
a swimming position In other words, the dorsal fin is pointing
upwards. To ensure that the fish remains in position, place half
a potato or a small, ovenproof container into the stomach
cavity.
When cooking more than one fish, set the total weight.
However, the fish must be roughly the same size or the same
weight. Example: For two trout of 0.6 kg and 0.5 kg, set 1.1 kg.
Programme num- Weight range in kg
ber
P22* 0.3-1.5
P23* 0.3-1.5
P24* 0.5-2.0
P25* 0.5-2.0
If you wish the meat to brown, add it as the last ingredient to
the roasting dish on top of the vegetables. If you do not want it
to brown so much, mix the meat in among the vegetables.
When cooking a stew with meat, set the weight of the meat. If
you want the vegetables to be softer, set the total weight.
Firm types of vegetables are suitable for making vegetable
stew, such as carrots, green beans, white cabbage, celery and
potatoes. The smaller you cut the vegetables, the softer they
will become. So that the vegetables are not browned too much,
cover them with liquid.
Programme num- Weight range in kg
ber
P26 0.3-3.0
P27 0.3-3.0
P28 0.3-3.0
P29 0.3-3.0
Add liquid Weight setting
Yes Weight of meat
Yes Weight of meat
Yes Weight of meat
Yes Weight of meat
Add liquid Weight setting
Yes Total weight
No Total weight
Yes Total weight
No Total weight
Add liquid Weight setting
Yes Weight of meat
Yes Total weight
Yes Weight of meat
Yes Weight of meat
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